Recipe - Chili Salad With Lots Of Vegetables

1 One half pound Boneless beef chuck
1 tablespoon Olive oil
1 cup Salsa; prepared med or hot,
chunky
2 tablespoon Brown sugar; packed
1 tablespoon Soy sauce; reduced sodium
1 Clove Garlic; crushed
1/3 cup Cilantro; coarsely chopped
2 tablespoon Fresh lime juice
2 cup Hot cooked rice
Cilantro sprigs (opt)
Lime; quartered (opt)

Trim fat from beef. Cut beef into 1 1/4" pieces. in Dutch oven, heat oil
over medium heat until hot. Add beef (half at a time) and brown evenly,
stirring occasionally. Pour off drippings. Stir salsa, sugar, soy sauce,
and garlic into beef. Bring to a boil; reduce heat to low. Cover tight and
simmer 1 hour.

Remove cover; continue cooking, uncovered 30 minutes longer or until beef
is tender. Remove from heat; stir in chopped cilantro and lime juice. Spoon
beef mixture over rice. Garnish with cilantro sprigs and lime quarters if
desired.

Source: Miami Herald, 3/7/96 formatted by Lisa Crawford 6/22/96

Date: 23 Jun 96 00:25:26 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM

MMRecipes Digest V3 #174

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.